‘It tastes like holidays’: readers’ favorite spaghetti recipes | Meals

Frittata di spaghetti

I used to be launched to Neapolitan frittata di spaghetti on a faculty change to Pozzuoli. It’s a bit like a Spanish omelette however with spaghetti as a substitute of potato. You employ chilly leftover spaghetti for it, and may even use some that has been lined in sauce. Begin by beating your eggs – roughly one giant egg per 80g spaghetti. Add a touch of milk, salt, pepper and parmesan to the overwhelmed eggs, then add the spaghetti and stir till absolutely lined within the slippery egg combine. Then add to a scorching, oiled frying pan and cook dinner on each side. Flipping the frittata over with out it falling aside might be the trickiest bit, however in any other case it’s not an advanced recipe. Elisa, civil servant, Dundee

Spaghetti with clams

Spaghetti with clams. {Photograph}: Picture equipped by reader

My favorite spaghetti recipe could be very straightforward: boil spaghetti in salted water for about eight minutes. In the meantime, chop garlic, no matter herbs you’ve got (however hold some so as to add earlier than serving), recent tomatoes and recent chillies (not an excessive amount of). Add to a heat pan with loads of olive oil, ensuring to not burn the garlic. After a few minutes, give the herby combine stir, then add clams adopted by a touch of white wine. Put the lid on the pot for a couple of minutes (till the clams open). Then drain the spaghetti, add to the pan and blend effectively. Add extra recent herbs and season to style (don’t neglect clams are naturally salty). Et voilà! Cyril Haessig, public healthcare employee, Godalming

Aglio e olio

Spaghetti aglio e olio.
Spaghetti aglio e olio. {Photograph}: Picture equipped by reader

Take a high-quality olive oil, and slowly infuse with numerous garlic and chilli over a low warmth. Often, I additionally add lemon juice, lemon zest and flat leaf parsley, which give the dish a freshness. Then stir in your cooked spaghetti and season earlier than serving. Easy however completely scrumptious – pasta heaven! I at all times have crusty bread readily available, too, to mop up the leftover oil. Hugh O’Reilly, gross sales director, Dublin

Marmite pasta

This can be a twist on the Nigella recipe: cook dinner an enormous handful of spaghetti in a pan of salted, boiling water, then drain, leaving a tablespoon of water within the pan. Add an enormous knob of salted butter to the pasta and remaining water, adopted by equal components parmesan and cheddar cheese, and salt and pepper to style. Stir over a low warmth and, as soon as the cheese and butter have melted, add two large teaspoons of marmite (or extra, to your style). Combine effectively then serve, leaving a small effectively in the course of the spaghetti. Fill this with a fast salsa of equal components chopped spring onions, black olives, chopped tomatoes and capers. Lastly, high with extra parmesan and twist of black pepper. Matt, St Albans


Spaghetti carbonara
Spaghetti carbonara. {Photograph}: Cris Cantón/Getty Pictures

My favorite spaghetti recipe is an easy carbonara that by no means goes improper. I cook dinner sufficient spaghetti for 2, and I want it al dente. Whereas the pasta cooks in salty water, slowly fry 100g chopped guanciale or a small packet of pancetta with a skinny shaving of pork lard. Grate 80g pecorino, then add two entire eggs and an additional yolk to the cheese and season with black pepper. Salt shouldn’t be obligatory, because the cured meat and pasta needs to be salty sufficient. Flip off the warmth on each pans and drain the pasta, ensuring to save lots of a tablespoon or so of the pasta water. Add the spaghetti to the pan, adopted by the egg combination, tossing rapidly. As soon as completely blended, serve instantly and grate some extra pecorino cheese on high. Claudio Duarte, warehouse operative, Peterborough

Spaghetti frutti di mare

Spaghetti frutti di mare
Spaghetti frutti di mare. {Photograph}: Picture equipped by reader

There’s one thing about spaghetti frutti di mare that tastes like holidays. I exploit giant prawns, clams, mussels and squid. For those who’ve acquired time, it’s actually value making a shellfish inventory so as to add to the tomato base, which you are able to do by sauteing the prawn shells in tomato paste and a cup of water for 20 minutes. In any other case simply steam all of the mussels and clams in a glass of white wine, then drain and reserve the juices. Saute a medium crimson chilli and a clove of crushed garlic, then add half a tin of passata or a big handful of cherry tomatoes. Get your pasta on the boil and cook dinner for 6-8 minutes. Add the prawn inventory, the shellfish, their juices and the spaghetti to the tomatoes, and swirl the pan till the sauce is decreased and the spaghetti is al dente, including water if it begins working dry. Fry the squid and prawns in garlic butter and use them to garnish every dish. Simon de Lotz, designer and photographer, London

Tuna anchovy spaghetti

When my husband and I purchased our first home, we had been at all times on the lookout for “low cost and cheerful” however tasty recipes and this grew to become a favorite of ours – and it nonetheless is, 31 years later. Empty a can of anchovies right into a pan, oil and all. Then take a tin of drained tuna and add that to the pan with a crushed garlic clove. Gently fry till the anchovies have blended slightly with the tuna and the combination is on the dry facet. In the meantime, cook dinner sufficient spaghetti for 2 individuals in a big saucepan of boiling, salted water till al dente and drain effectively. Tip the pasta again into the saucepan after which add the tuna combine, a big knob of butter, some chopped flat leaf parsley (elective) and a great deal of freshly milled black pepper. High with recent basil leaves to serve. Isobel Bryce, schooling marketing consultant, Cornwall

Spaghetti all’ubriaco

‘Drunken spaghetti’.
‘Drunken spaghetti’. {Photograph}: Adam Hajek/Getty Pictures/iStockphoto

This recipe for spaghetti all’ubriaco – AKA drunken spaghetti – has turn out to be a agency favorite of mine, particularly for dinner events. Cook dinner the spaghetti in water for a few minutes earlier than draining and swapping the water for crimson wine. The spaghetti turns a stupendous darkish crimson color and absorbs numerous beautiful flavour. Whereas the pasta is cooking, fry pancetta and garlic in oil and butter, then stir by the cooked spaghetti. High with pine nuts and grated parmesan or pecorino. Completely scrumptious. Lia Buddle, baker, transcriber and constructing operations workforce member, London

Chilli crab spaghetti

Chilli crab spaghetti.
Chilli crab spaghetti. {Photograph}: Picture equipped by reader

I like spaghetti; I might eat it each day. One in all my favorite recipes is fairly easy: it’s spaghetti blended with recent crab, chilli, lemon and mint. Cook dinner your spaghetti – al dente is finest – then drain and stir by white crab meat, chopped mint, chopped crimson chilli and the juice of a lemon. You too can add some cream. Scrumptious! Tracy Mearns, Northern Eire

Basil ricotta spaghetti

Spaghetti with ricotta and basil.
Spaghetti with ricotta and basil. {Photograph}: Nina Firsova/Alamy

Cook dinner your pasta in a pot of salted water. In a separate pan, on a low warmth, add thinly sliced garlic and chilli flakes to a glug of additional virgin olive oil. Reduce vine tomatoes in half, then add to the pan. (For extra flavour, add the vine the tomatoes had been on, too, and take away it after a couple of minutes). Because the tomatoes soften up, add a handful of basil leaves, adopted by a spoonful of pasta water, to thicken the sauce. Add grated parmesan cheese to style, adopted by the drained spaghetti – it’s finest to do that earlier than it’s al dente, in order that it finishes cooking within the sauce and absorbs extra flavour. High with a few spoonfuls of ricotta, finely chopped basil and a touch of olive oil earlier than serving. Sarthak Nayak, pupil, India

Spaghetti and meatballs

Spaghetti and meatballs.
Spaghetti and meatballs. {Photograph}: rez-art/Getty Pictures/iStockphoto

For years, I looked for the right spaghetti and meatballs recipe and, by quite a lot of trial and error, I believe I’ve discovered it. I make my very own meatballs with 500g of minced beef and 300g sausage meat, mixed. Whiz up a crust of bread within the meals processor and soak the crumbs in milk for a minimum of 10 minutes. As they’re soaking, saute a really finely chopped onion in slightly olive oil, then mix the onion, breadcrumbs and chopped basil in with the meat. Form into balls and cook dinner within the oven, earlier than ending them off within the tomato sauce. I make a easy sauce utilizing onion, garlic, basil, tomato puree, a carton of passata and a tin of chopped tomatoes. My secret ingredient is a tablespoon of beef gravy granules and a beef inventory dice/pot dissolved in a touch of boiling water to create a thick, beefy paste. Stir this into the sauce for immediate depth of flavour, as if you’ve been cooking it for hours. Add your spaghetti to the pan of sauce and meatballs, with slightly of the pasta water. Serve with boatloads of parmesan or pecorino. Jonny Chambers, artistic director, Sunderland

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